|Vegetable oil||8 Milliliter|
|Frozen bell pepper||25 Gram (And Onion Stir Fry Mix)|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||5 Gram|
|Crushed tomatoes||1⁄4 Cup (4 tbs) (2 Small)|
|Chopped green chili pepper||12|
|Vegetable broth||1 Cup (16 tbs)|
|Whole kernel corn||1⁄4 Cup (4 tbs)|
|Tortilla chips||85 Gram|
|Shredded cheddar cheese||50 Gram|
|Avocado||1⁄4 , diced (Peeled, Pitted)|
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.